Ingredients
- 4 lemon extract
- 3 eggs
- 400 gr sugar
- 400 gr confectioners sugar
- 290 gr all purpose flour
- 260 gr zucchini (shredded)
- 240 ml cooking oil
- 120 gr walnuts (chopped)
- 110 gr soy margarine
- 85 gr golden raisins
- 65 gr soy flour
- 85 ml cream cheese (light)
- 7 gr baking powder
- 5 gr baking soda
- 3 gr salt
- 3 gr cinnamon
Preheat oven to 180ºC . Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 33 cm baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool. Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired. Reprinted with permission from the Indiana Soybean Development Council.
